Finger lime and Coconut Tart - Dairy and Gluten Free

Filling

3/4 cup of fresh lime juice

3/4 cup of castor sugar

3/4 cup of coconut cream

4 eggs

4 finger limes

Base

1 223g jar of Torere Macadamia butter

3 tbsp of coconut cream

1 1/2 cups of gluten free flour

1/3 cup icing sugar

1 small egg

Garnish

1 finger lime

Desiccated coconut

Preparation

Pre heat oven to 190 degrees C.

Grease 24cm round loose bottomed cake tin or tart pan.

Base

Combine Torere Macadamia butter, coconut cream (choose a coconut cream without stabilisers, you just want the thicker creamy layer rather than the thin clear layer), egg, gluten free flour and icing sugar quickly - do not over mix.  

Roll into a ball, wrap in clingfilm and chill for 10 mins.  

Once chilled and firm remove and gently press out into and even layer in the base of the tart pan.

Cover and chill for a further 10 mins.  Once chilled and firm cover in baking paper and baking beads and blind bake for approx 5 mins.

Filling

Preparing finger limes  -  cut in half and squeeze gently from the tip to remove the pearls.  To remove any seeds place pearls and seeds in lime juice and use a small sieve to skim off the seeds. Then place in bowl or jug ready to add to other filling ingredients.

Whisk sugar and coconut cream together (again only use creamy layer not the clear watery layer) till all the sugar is dissolved then add eggs one at a time then add lime juice with finger lime pearls and stir through.  

Carefully pour into pastry case and bake for approx 20 mins until filling is set.

Leave to cool and garnish with finger lime pearls and toasted coconut.